Cake Decorating: Marshmallow Fondant

My mom used to decorate cakes when I was little.  She didn’t make a profession out of it, but it was something she did once in a while for showers and weddings.  I considered myself her “helper”, even though all I really did was eat the flowers she had made when they broke or didn’t quite turn out.  I always enjoyed watching the process and seeing the end result.  In high school I even made some of my own for various occassions, and I’ve continued to do so every once in a while.

I’ve always loved the look of fondant iced cakes, but was always intimidated by the fondant for some reason.  I had also heard that it didn’t taste all too great either.  However, a few weeks ago as I was decorating a cake for a birthday party, I went out on a limb last minute {midnight the night before} and made some fondant, even though the original plan was buttercream.

I fell in love with the end result!  It’s quick to make, tastes great, and is easy and fun to work with.  The options are endless of what you can do with it.  I can’t wait to share my recent creations and will be posting them soon!  In the meantime, here is a great recipe for homemade fondant.  {I’ve never bought the pre-made kind in stores, but after making this there is no need to!}

Marshmallow Fondant
16-ounces miniture marshmallows
2 tablespoons water
2 teaspoons lemon juice
2 teaspoons light corn syrup
1 teaspoon clear vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon salt
7 to 8 cups confectioners’ sugar, sifted
shortening, for coating

Grease the inisde of a microwave-safe bowl, stand mixer bowl, hook attachment and silicone spatula with a thin layer of shortening.  Combine the marshmallows and water in the microwave-safe bowl and microwave on high in 30 second intervals.  Stir in between, until the mixture is melted and somewhat soupy.  Remove from the microwave and mix in the lemon juice, corn syrup, vanilla and amond extracts and salt.

Place about 6 cups of sugar in the bowl of a stand mixer and form a well in the center.  Pour the marshmallow mixture into the well and knead on low speed with a dough hook until the sugar is incorporated.  When the mixture begins to stick to the bowl, add an additional cup sugar and continue kneading.

Depending on the consistency, add more confectioners’ sugar {up to one cup} until the fondant is smooth and thick.  It should not be sticky and should feel a bit like modeling clay.  If needed, remove from the stand mixer and continue kneading on a non-stick work surface to achieve the right consistency.

Form the fondant into a smooth ball, coat lightly with shortening, and wrap tightly in a double layer of plastic wrap.  Place in an airtight bag and press out all the excess air to store.  Let rest at least 3 to 4 hours or overnight before using.  Fondant can be made several days ahead of time.

Recipe is adapted from Cake Central, via Annie’s Eats.

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  1. I’ve always wanted to try marshmallow fondant! I’m so glad to hear it tastes great too. 

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